St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-05-22
THE STAFF OF LIFE.
Various Forms in Which 1t Is
Cooked for Hungry MOrtals.

bhfsAD
Two quarts of flour, heaped Tor
melteO teaspoons lard rubbed into
flour, l heaped teaspoon sugar, salt,
% cake compressed yeast dissolved in
milk-warm water; stir to stiff dough
with water a little warmer than milk.
Of half the mixing is sweet milk, the
bread will be much imprOveO. Let it
rise over night near the stove, wrapped
in thick cloths in winter. Knead fif-
teen minutes or more in the morning,
and set in pans to rise; bake one hour.
If many ''hOles'' appear in the bread
when cut this is proof that it has risen
too much: it should have fine grain
Mrs. }; BAILEY, 62 Iglehart street,
st. Paul. :'f
!. Brown cups sour milk, pint cake
crumbs, soaked soft; 2 cups corn meal,
1 cup wheat, 81 cup molasses, 2 tea
spoonfuls soda, little salt. Steam 2115
hours and bake 3 hour. If cake or
bread crumbs are not used, put l cup
sweet milk in its place.-MISS EvAtD.
BATCH, 612 Franklin avenue, Mime
apoliS. = ..-G
Steamed Brown-Two cups graham
flour, g of cup of corn meal, 3 OF a
cup of mOlaSSeS. teaspoon soda in =
cups of sour milk; steam at least 3
hours.-MRs. p. NJ. Cassidy, Rock Rap
ids, la.
Potato Pancakes-Twelve large, po-
tatoes, 3 heaping tablespoons -four,
1 teaspoon baking powder, l
SaltSpOOn salt, eggs, 2 cupfulS
crate in water to keep them white;
strain Off water and pour over hot milk:
add salt and eggs, baking powder, sifted
with the flour: bake like any other pam
cakes, only using more butter or lard;
serve hot with sauce, especially prunellS.
-MRs. L. Gross, Wells, MINI.
FritterS-One cup sour cream, l cup
sweet milk, well-beaten eggs; scant
teaspoon soda, half teaspoon salt; use
the best of flour, enough to make a
smooth batter, as for pancakes; dip by
spoonfulS into sweet, hot lard and serve
at once with maple sugar.-MRs. EDNA
A. BARNARD, Long Prairie, Mimi.
Pancakes pint of sour milk,
pint of flour, tablespoon of corn meal,
| l tablespoon of melted butter, / tea1
spoon of soda dissolved in little hot
water, egg, the white to be beaten sep
arately, add it just before baking: salt
to taSte.-MRS. A. r. UPHAM, 547 Sib-
ley street, st. Paul.
Putfs-One cup of butter, 3 eggs,
pint of sweet milk, 3pints of flour, tea
spoons of baking powder.-MISs JANE
Z. DOTY, st. Paul. ....s. + d..
Sponge Gingerbread-One cup sour
milk, l cup Orleans mOlaSSeS, = cup
butter, 2 eggs, l teaSpOonful soda, l
tablespoonful ginger, flour to make as
thick as pound cake: put butter, molasses
and ginger together; make them quite
warm, add the milk, flour, eggs and
| soda, and bake as soon as possible. This
/ ,nnfy Inns 4
cox, 513 Grand avenue, st. Paul.
CREAM COOKIES. '
One cup rolled sugar, mixed with y
cup butter; p cup sour cream, mixed
with = teaspOonful SalaratuS, 9 eggs
thoroughly beaten; season with cara
way seed; roll thin; sprinkle on sugar;
roll lightly; bake in quick oven.-E. H.
LAVENDER, 1y7 East Eighth street, st.
Paul.
YEAST
Take 2 OF 3medium-siZed potatoes and
CRATE them, put them into 2 quarts of
water and boil until about the consist
ency of muSh; boil a small handful of
hops in pint Of water separately, and
after straining it add it to the potatoes
with the following ingredients: 2 table
spoonsful of salt, = cup of sugar, 9
teaspoonsful of ginger, boil little
| more; when cool add yeast.
Muffins-One quart of flour with 3
teaspoonsful of baking powder sifted in
the flour, teaspoonful of salt, 2 table
spoonsful of sugar, eggs: stir the eggs
and sugar together, add Watei enough
to make a stiff batter; bake until they
arc light brown.-MRs. JOSEPH
VANCE, 102 Western avenue north, St
Paul.
Hop-Boil handful of hops in quarts
water about ) minutes; strain. while
hot, upon cups of flour, stirring well:
when cold add = cup of sugar, . tea
spoonfuls of ginger, add Il cup salt and
put in a cool place. With this yeast you
will never have sour bread even in the
hottest weather. E. l.. WORD
WORTH, Amboy, MINI.